Cari
Over the holidays we had family staying with us, and it was really fun to have everyone under one roof for a week. In advance, I made a few snacks and treats to have around the house, to help with the festive atmosphere and equally importantly, to prevent any hangry confrontations. These nuts, adapted from a Smitten Kitchen recipe, are always a huge hit. Just be warned, they’re nearly impossible to stop eating and have been known to ruin appetites before dinner!
Ingredients
- 3 1/2 cups of raw, unsalted mixed nuts (if you buy roasted nuts, skip step two below)
- 1 tbsp. vegan butter, such as Miyoko’s, melted
- 2-3 tbsp. finely chopped fresh rosemary
- 1/4 tsp. cayenne pepper
- 1 1/2 tsp. maple syrup
- 3/4 tsp. salt
Directions
- Preheat the oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
- Spread the nuts onto the tray and toast for about 8 minutes, until lightly fragrant.
- Meanwhile, mix all other ingredients together in a large bowl. When the nuts are toasted, remove them from the oven (but leave the oven on) and add them to the herb butter mixture, stirring to coat.
- Spread the nuts out onto the tray again and roast for another 8 minutes or until the rosemary is very fragrant.
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